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TOFFEE LACE CUPS
1
2
5
stick (4 ounces) unsalted butter
/3 cup brown sugar (3 1/2 ounces by weight)
fluid ounces dark corn syrup (5 1/2 ounces by weight)
Pinch of kosher salt
Juice of a quarter lemon
1
cup flour (4 1/2 ounces by weight)
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2
3
) Combine all ingredients except flour in a small, heavy saucepan over med−high heat.
) Bring to a boil, stirring often. Once mixture is at a boil, stir constantly for 2 minutes.
) Remove from heat and sift in flour a little at a time, stirring to combine each addition
before adding the next.
) Cool to room temperature or refrigerate for later use. (If refrigerated, allow mixture to
come up to room temperature before cooking.)
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5
6
) Heat oven to 350 degrees.
) Cover a backing pan or cookie sheet with parchment paper and spoon out mixture with a
metal soup spoon or a number 50 disher.
) Cookies will spread out like crazy, so place dollops 6 to 8 inches apart. Bake 18 minutes
or until deep mahogany brown.
) To form into cups, use a metal spatula to transfer the hot candy disks to the bottoms of
7
8
inverted ramekins or custard cups. (Have a ramekin for each disk, or the disks will set
before you can get through them all.)
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1
) Work quickly and the disks will conform to the shape of the cups.
0) Remove when cool and store wrapped with paper towel inside resealable plastic bags.
Variation: While hot, disks can be cut into shapes with a pizza cutter and used as garnish
for other desserts, or left flat and eaten like pralines.
TOFFEE LACE CUPS
80
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